Costillar De Cordero Asado A La Segoviana Recipe
ROASTED RACK OF BABY LAMB, SERVED WITH MINT JELLY.
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Ingredients
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Lamb Preparation
Mint Jelly
Method
Lamb Preparation
- 1
Prepare the Rack of Lamb
Preheat your oven to 200°C (390°F). Place the rack of lamb on a cutting board and trim any excess fat.
- 2
Marinate
In a small bowl, mix olive oil, minced garlic cloves, chopped rosemary, salt, and black pepper. Rub this mixture all over the rack of lamb to coat it evenly.
- 3
Sear the Lamb
Heat a skillet over medium-high heat. Sear the lamb rack on all sides until browned, about 2-3 minutes per side.
- 4
Roast
Transfer the seared lamb to a roasting pan, add white wine to the pan, and roast in the preheated oven for about 25-30 minutes, or until the internal temperature reaches 55-60°C (130-140°F) for medium-rare.
- 5
Rest
Remove the lamb from the oven and let it rest for 10 minutes before slicing.
Mint Jelly Preparation
- 6
Prepare Mint Jelly Mixture
In a saucepan, combine fresh mint leaves, sugar, and water. Bring to a boil over medium heat, stirring until sugar is dissolved.
- 7
Add Gelatin
Remove from heat and sprinkle gelatin powder over the mixture. Stir well until completely dissolved.
- 8
Add Lemon Juice
Stir in lemon juice and let the mixture cool slightly before transferring it to a mold or jar.
- 9
Chill
Refrigerate the mint jelly for at least 2 hours, or until set.
